Mix flour, salt and sift in the cocoa powder and baking soda in a medium bowl.

Mix dark brown sugar, molasses and granulated sugar in a small bowl. Use the back of a spoon to break any lumps.

Use a scale to measure the eggs.

Cream the butter in a stand mixer fitted with the paddle attachment
in medium-low speed. The consistency should be like mayonnaise.

Add the sugar mixture and mix for 4 minutes, until fluffy.

Add the eggs and mix on low speed for 15-30 seconds. Over mixing will affect the result of the cookies.

Add the flour mixture in two additions and mix on low speed for 15-30 seconds each.

Add the chocolate chunks, pulse on low speed about 10 times to combine.

Refrigerate the dough for 30 mins. The dough can be refrigerated for
up to 2 days or one month in the freezer. Frozen dough needs to defrost
in the refrigerator overnight and bring to room temperature before
baking.

Preheat oven to 325F. Position the racks in the upper and lower
third of the oven and place silpat or parchment paper on two baking
pans.

Use a scale to divide the dough into 12 balls. Top with candied orange peels, pressing them gently into the dough.

Bake for 20-23 minutes in a standard oven. Switch the pans halfway through baking.

Place the pans on a cooling rack for 5-10 minutes, then transfer the cookies to the rack to cool completely.

Update: So these made HUGE cookies. They were extremely rich - way too much for my tastes but I would say that they were good cookies overall.